Chinese cabbage – is a valuable dietary vegetable. For cooking, the juicy thick stalks are used. Depending on the variety, leaves are used in salads, cooking, drying, salting and kimchi. Nutritionally similar to bok choy cabbage. Chinese cabbage contains protein, fats, sugars, salt, potassium, sodium, calcium, phosphorus, magnesium and iron. These leaves are rich in vitamins such as B1, B2, C, PP and U. The presence of lysine, amino acids are indispensable for a human body. Chinese cabbage has the ability to dissolve the foreign proteins that enter the bloodstream and serves as its main cleaner from harmful microorganisms, and increases resistance to disease.